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Chocolate Peanut Butter Mousse Cake

Peanut Butter Mousse Cake

(adapted from epicurious.com)
Yield: 12-16 servings


1 9-ounce package chocolate wafer cookies (or chocolate graham crackers)

1/2 cup sugar

1 teaspoon ground cinnamon

10 tablespoons (1 1/4 sticks) unsalted margarine, melted


1 18-ounce jar creamy peanut butter

2 8-ounce packages toffuti cream cheese, room temperature

2 cups powdered sugar

2 tablespoons vanilla extract
2 cups chilled mimiccreme healthy top

1/2 cup soy milk minus one tablespoon
1/4 cup sugar
1 tablespoon margarine
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

For crust:
Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.

For filling:
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups mimiccreme healthy top in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

For topping:
Combine soymilk, 1/4 cup sugar and margarine in heavy medium saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.